This leg of lamb is a showstopper for any dinner! Tender and juicy, it’s seasoned with garlic and herbs to bring out the best flavors. Your guests will be raving!
I love how easy it is to prepare. Just rub it all over, pop it in the oven, and let the magic happen. Plus, the smell wafting through the house? Pure bliss! 😍
Key Ingredients & Substitutions
Leg of Lamb: A bone-in leg of lamb provides the best flavor and tenderness. If lamb isn’t available, beef or pork can work, but the cooking time will vary. I find using local, grass-fed lamb enhances the taste.
Fresh Herbs: Rosemary and thyme are key for flavor. If you can’t find fresh, use dried herbs—just halve the amount since dried herbs are more potent. I usually mix in some fresh parsley for extra color and taste!
Garlic: Four cloves give a nice aromatic punch. If you prefer a milder flavor, sauté some garlic in olive oil before mixing it in. You might also swap for garlic powder, but fresh is always best.
Pine Nuts: These add a lovely crunch. If you’re allergic or can’t find them, walnuts or slivered almonds are good substitutes. I like to lightly toast any nuts to bring out their flavor!
Asparagus: Fresh asparagus is preferred for report, but you can use green beans or broccoli if that’s what you have. Just adjust the cooking time so they become tender.
How Do I Make Sure the Lamb is Perfectly Cooked?
Getting the right doneness for lamb can be tricky, but using a meat thermometer is key. Here’s how you can ensure it’s cooked just right:
- Start by roasting the lamb at a high heat (425°F) for about 20 minutes. This helps create a great crust.
- Then lower the temperature (to 325°F) for the remainder of cooking. This slow roast helps keep the lamb juicy.
- Use a meat thermometer inserted in the thickest part of the meat—aim for 135°F for medium-rare and 150°F for medium. Don’t forget to let it rest before slicing!
How to Make Herb-Crusted Leg of Lamb with Asparagus
Ingredients You’ll Need:
For the Lamb:
- 1 (4-5 lb) leg of lamb, bone-in
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 lemon, zested and juiced
For the Asparagus:
- 2 lbs fresh asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup pine nuts, toasted
- Lemon wedges, for garnish
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and around 2 to 2.5 hours in total, including cooking and resting time. You’ll spend a little time preparing the herb paste and the asparagus while the lamb roasts, so it’s a great way to enjoy a hearty meal with minimal effort!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 425°F (220°C). This high heat will help brown the lamb beautifully. While the oven is heating, grab a small bowl and mix together the minced garlic, chopped rosemary, thyme, olive oil, salt, pepper, lemon zest, and half of the lemon juice. This will create a flavorful herb paste!
2. Marinate the Lamb
Rub that tasty herb mixture all over the leg of lamb, making sure to cover it well on all sides. Once coated, let the lamb sit at room temperature for about 30 minutes. This helps the flavors penetrate the meat.
3. Roast the Lamb
Place the marinated lamb on a roasting rack inside a roasting pan. Pop it into your preheated oven and roast it for about 20 minutes. This initial high temperature helps to get that lovely browning on the outside!
4. Lower the Temperature
After the first 20 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting the lamb for another 1 to 1.5 hours. Check for doneness using a meat thermometer—135°F is perfect for medium-rare, and 150°F is for medium.
5. Prepare the Asparagus
While your lamb is roasting, it’s time to get the asparagus ready! Toss the trimmed asparagus with olive oil, salt, and pepper in a bowl. Set it aside for now—we’ll add it to the lamb in a bit.
6. Add the Asparagus
About 20-25 minutes before the lamb is finished cooking, arrange the seasoned asparagus around the lamb in the roasting pan. This will allow the asparagus to roast to perfection, becoming tender and vibrant green.
7. Let It Rest
Once the lamb is cooked to your liking, remove it from the oven. Cover it loosely with aluminum foil and let it rest for 15-20 minutes. This resting time is essential as it allows the juices to redistribute, making the meat tender and juicy.
8. Serve and Enjoy
Finally, slice the lamb into portioned pieces. Serve it alongside the roasted asparagus, topped with the toasted pine nuts and garnished with lemon wedges and the remaining lemon juice. Enjoy your beautiful herb-crusted leg of lamb with asparagus!
Can I Use a Different Cut of Meat for This Recipe?
Absolutely! While a leg of lamb is traditional, you can use other cuts like a rack of lamb or lamb shanks. Just adjust the cooking times: rack of lamb typically cooks faster and will need about 15-20 minutes at the high temperature, while shanks may require longer braising for tenderness.
What Should I Do If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs instead. Since dried herbs are more concentrated, use about one-third of the amount—so for this recipe, you would use around 1 tablespoon of dried rosemary and thyme. Just mix them into the paste as usual!
How Can I Make This Recipe Ahead of Time?
You can certainly prepare the herb mixture, rub it on the lamb, and let it marinate in the refrigerator for up to a day in advance. When you’re ready to cook, bring the lamb back to room temperature before roasting it to ensure even cooking.
How Should I Store Leftovers?
Store any leftover lamb and asparagus in airtight containers in the fridge for up to 3 days. To reheat, warm them in the oven at 300°F (150°C) for about 20 minutes or until heated through. This will help maintain the meat’s tender texture without drying it out.
